Hummus Deviled Eggs

This easy twist on classic deviled eggs uses no mayonnaise or butter but gets plenty of flavor from hummus and horseradish. This recipe is easily doubled or tripled for a party.

Ingredients

6 eggs

1/3 cup hummus

2 tablespoons olive oil

1/4 teaspoon freshly ground black pepper, plus more for garnish

1/4 teaspoon salt

1 1/2 teaspoons prepared (not creamy) horseradish

Nutritional Information

Calories 72

Caloriesfromfat 71%

Protein 3.6g

Fat 5.7g

Satfat 1.2g

Carbohydrate 1.4g

Fiber 0.2g

Sodium 118mg

Cholesterol 106mg

Calories 72

Caloriesfromfat 71%

Protein 3.6g

Fat 5.7g

Satfat 1.2g

Carbohydrate 1.4g

Fiber 0.2g

Sodium 118mg

Cholesterol 106mg

How to Make It

Step 1

Put eggs in a medium pot and cover with cold water. Bring to a boil over high heat. Cover, remove pot from heat, and let sit 14 minutes. Fill a large bowl with ice water. With a slotted spoon, transfer eggs to ice water bath (reserve hot water in pot).

Step 2

Cool eggs at least 10 minutes, then use a slotted spoon to transfer eggs back to hot water (to loosen shells) for 10 to 20 seconds. Pat dry and peel.

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Ratings & Reviews

stellacorona's Review

DanaSam

June 08, 2013

this was a nice spin on stuffed eggs! i used the cooking light "creamy hummus" recipe. i only used 2 eggs and 1 yolk, so was experimenting. maybe a little onion powder added in next time. will make again.

jozzy78's Review

stellacorona

April 05, 2010

I didn't like the consistency of the filling but maybe next time i would play with different brands of hummus!

DanaSam's Review

jozzy78

April 16, 2009

What an awesome alternative to traditional deviled eggs. I was concerned that the horseradish would overwhelm, but it was spot on and added a great bite of flavor.